Green Bean Salad with Bacon and Tomatoes

The fresh grown green beans this time of the year are so crisp, tender and sweet, I prefer to eat them raw or just barely blanched. This crisp green bean salad has you blanch the beans in salted water then shock them in ice cold water so they stop cooking and keep their bright green color and fresh flavor.

With the addition of tomatoes, blue cheese, bacon and almonds, the yum factor multiplies. I don’t care for heavy dressings so this vinaigrette is a reduced fat dressing but has a lot of flavor and compliments this fresh summer salad very well.

Yield: 6 servings

Green Bean Salad with Bacon and Tomatoes

A crisp green bean salad with bacon, tomatoes and blue cheese and topped with toasted almonds.

Prep Time10 minutes

Cook Time3 minutes

Total Time13 minutes

Ingredients

1 pound green beans, ends trimmed

12 ounces cherry tomatoes, halved

1/3 cup blue cheese crumbles

8 bacon strips, cooked and crumbled

¼ cup toasted almond slivers

Vinaigrette Dressing

3 tablespoons white wine vinegar

1 tablespoons olive oil

2 teaspoons Dijon mustard

1 garlic clove, finely minced

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

Instructions

Bring a large pot of salted water to a boil. Add the green beans to the boiling water and cook for 1 to 3 minutes, until they are barely cooked but still crisp (older green beans will take longer to cook). While the beans are cooking prepare a bowl of ice water. Once the beans are done, drain them and transfer to the ice water to stop cooking. Drain the beans again and pat dry with a towel.

On occasion, Savor the Best is compensated through the use of affiliate links, product reviews, and sponsored posts. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Thank you for your support.